Make It

Line 9-inch pie plate with 1 of the crusts as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.

Bake 45 to 50 min. or until juice begins to bubble through slits in crust. Cool.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Classic Apple Pie Basics

To easily transfer crusts to pie plate, fold in half and wrap around rolling pin. Unfold across plate; gently lift crust edges to allow the crust to mold to the sides of the plate without stretching the crust. Stretching the crust usually results in shrinkage during baking. Fill crust with prepared apple mixture. Moisten top edge of crust with a small amount of water to help in sealing the two crusts together. Place the top crust over the filled pie pan using the same technique as the bottom crust. Try to center it on the pie. Press both crust edges together using fingers to seal well all the way around pie edge. Trim excess pastry about 1/2 inch from crust edge with sharp knife or kitchen shears. Save this pastry to decorate the pie, if desired. Fold the bottom crust up and over the top crust to build a thick edge; flute edge.

How to Flute the Pie Crust

Use two fingers to press a V-shape into the unbaked crust edge. This looks like a wave or ruffle design when finished. Don't worry about it being perfect - an uneven edge adds to the trendy look of homemade!

How to Make Lattice-Top Crust

Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place five of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.

Cranberry-Apple Pie

Omit nutmeg. Prepare as directed, increasing the tapioca to 3 Tbsp. and adding 1 cup cranberries to the apple mixture before spooning into crust.

Golden Raisin and Apple Pie

Prepare as directed, adding 1/2 cup golden raisins to the apple mixture before spooning into crust.

Servings

8 servings, one piece each

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 8 servings, one piece each

AMOUNT PER SERVING

Calories

390

Total fat

18g

Saturated fat

5g

Cholesterol

5mg

Sodium

320mg

Carbohydrate

55g

Dietary fiber

2g

Sugars

29g

Protein

3g

% Daily Value

Vitamin A

0 %DV

Vitamin C

6 %DV

Calcium

0 %DV

Iron

8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 1 out of
5 by
asdf2 from
I made it exactly as directed, and the pie filling was almost all liquid!I made it exactly as directed, and the pie filling was almost all liquid! When I cut the pie, everything came out like a flood. Definitely a big NO for serving to guests!
Need something extra to make the filling more solid and thick. Probably some flour would do the trick.
Keep in mind that this is a very very basic , beginner apple pie that would be okay for serving to your family, but not to anyone else!

Date published: 2008-01-07

Rated 5 out of
5 by
indcolts1813 from
This pie is very easy to make; I have been making it every Thanksgiving for 10 years now and my...This pie is very easy to make; I have been making it every Thanksgiving for 10 years now and my whole family loves it. There are certainly more "gourmet" apple pie recipies, but I love the simplicity of the taste. It really emphasizes the fruit. I also make a basket-weave crust, mainly because it looks so nice.

Date published: 2009-11-16

Rated 4 out of
5 by
HarrietVane from
I'm not really an apple pie fan, but this makes one good apple pie.I'm not really an apple pie fan, but this makes one good apple pie. Unlike some apple pies, you don't get a lot of goo or syrup in the filling -- it's just apples. Plus, it's so easy (especally if you have an apple pealer/corer).

Date published: 2011-10-03

Rated 5 out of
5 by
cherylosterhout from
This is without a doubt the most compliments i have ever gotten on apple pie.This is without a doubt the most compliments i have ever gotten on apple pie. Everyone loved it, and it was completely gone the next day. Not watery or lumpy .... it was perfact!

Date published: 2002-11-07

Rated 4 out of
5 by
hellokitty1o from
I have made this recipe a couple of times.I have made this recipe a couple of times. The 1st time I used Fuji apple & it came out great. The 2nd time I used granny smith and also came out great!

Date published: 2007-05-22

Rated 4 out of
5 by
Alejo from
my whole family loved it, its all american, it tastes great and good for any occation.my whole family loved it, its all american, it tastes great and good for any occation. i made it for someone's birthday and they loved it.

Date published: 2003-05-03

Rated 5 out of
5 by
filyapia from
Delicious and easy to make though chopping and peeling the apples was very time consuming for me,...Delicious and easy to make though chopping and peeling the apples was very time consuming for me, but the end result was delicious!

Date published: 2008-11-10

Rated 5 out of
5 by
evakins from
I made this apple pie for Thanksgiving and it was just great!I made this apple pie for Thanksgiving and it was just great!!! I will be making it, again. It was excellent!!!!